One day we thought: What if pancit palabok, but rice? And just like that, this recipe was born.
Instead of a rich shrimp gravy over pancit bihon, toss leftover rice in aligue, salted egg, and tons of seafood. A dash of annatto powder gives it that palabok-orange color. For a bit of crunch, garnish with crushed chicharon.
Palabok Fried Rice
- 2 tbsp neutral oil
- 2 tbsp minced garlic
- ¼ cup minced white onion
- 2 tbsp minced red bell pepper
- 2–3 tbsp aligue (crab fat paste)
- 2 tsp atsuete (annatto) powder
- 1 cup sliced squid
- 1 cup small shrimp
- fish sauce, to taste
- 3 ½ cups dry leftover rice
- ¼ cup minced spring onions, with extra for garnish
- 2 salted eggs, sliced into wedges
Cook aromatics: Add oil and garlic in a cold wok or pan. Cook over medium-high heat, stirring occasionally, until the garlic is soft and fragrant. Stir in minced onion and red bell pepper. Cook until the onion is soft and golden. Add aligue and atsuete powder. Cook and stir until the aromatics are evenly colored.
Cook seafood: Add squid and shrimp, stirring until cooked. Season with a dash of fish sauce, adding more to taste.
Cook rice: Add leftover rice, breaking up clumps with a wooden spoon or spatula. Stir and toss to heat up the rice and distribute color. Sprinkle spring onions over the rice, giving it a final toss to distribute.
Serve: To serve, transfer fried rice to a serving bowl. Top with salted egg wedges and extra spring onions.
Salted eggs can be replaced with regular eggs. Before cooking the squid and shrimp, add in 2 beaten eggs. Cook until scrambled and set.